Acanthopanax sessiliflorus beverage and preparation method and device thereof

Abstract

The invention discloses an acanthopanax sessiliflorus beverage and a preparation method and device thereof, and relates to the technical field of acanthopanax sessiliflorus beverage preparation, and the acanthopanax sessiliflorus beverage comprises an acanthopanax sessiliflorus whole plant mixed extract, a composite natural sweetener, a composite natural acidity regulator, a plant source stabilizer and deionized water. The acanthopanax sessiliflorus whole plant mixed extract is obtained by mixing roots, stems, leaves and fruits of acanthopanax sessiliflorus according to a weight ratio of 3: 2: 2: 3 and then carrying out a gradient extraction process, the total content of eleutheroside is greater than or equal to 6mg / 100ml, and the content of flavonoid compounds is greater than or equal to 4mg / 100ml. According to the acanthopanax sessiliflorus beverage and the preparation method and device thereof, the acanthopanax sessiliflorus whole plant-roots, stems, leaves and fruits are extracted according to a specific proportion, natural components of all parts are reserved, no extra essence needs to be added, and the flavor is more natural; the content of eleutheroside and flavonoid compounds in the whole plant mixed extract reaches the standard, the whole plant mixed extract has the effects of resisting fatigue and the like, and waste of root, stem and leaf resources is avoided.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of Schisandra propinqua beverage preparation, in particular to a Schisandra propinqua beverage and a preparation method and device thereof. BACKGROUND

[0002] The Schisandra propinqua beverage is a functional beverage made of Schisandra propinqua as the core raw material. Schisandra propinqua is a medicinal and edible shrub of the family Araliaceae, which is rich in various beneficial components for the human body, such as eleutherosides, Schisandra propinqua polysaccharides, chlorogenic acid, sitosterol, amygdalin and various saponins, and also contains trace elements such as selenium, iron, calcium and zinc. Traditional Chinese medicine believes that it has the effects of dispelling wind and dampness, promoting blood circulation and removing blood stasis, and invigorating the stomach and diuresis. Modern research also shows that its extract has the effects of anti-fatigue, anti-radiation, anti-stress and hypoxia tolerance.

[0003] With the improvement of consumers' health awareness, the market demand for functional beverages continues to expand, and the Schisandra propinqua beverage has gradually attracted attention due to its natural and healthy properties. The Schisandra propinqua beverages on the market mainly include original juice type, blending type and fermentation type, and the forms include bottles, cans and boxes.

[0004] For example, the Chinese invention patent with the application number 201811464699.1 discloses a preparation method of Schisandra propinqua extract and beverage, which has a high effective component dissolution rate, improves the utilization rate of Schisandra propinqua nutrients and active ingredients, has good color, flavor and taste, and good stability, and has the effects of improving human immunity, anti-fatigue, regulating blood lipids and the like, and is suitable for a wide range of people. However, the method still has some defects.

[0005] Only the dry fruits of Schisandra propinqua are crushed and extracted, which cannot realize the extraction of the whole plant of Schisandra propinqua, the beverage extracted from the dry fruits has a single flavor, lacks natural fragrant substances contained in stems and leaves, needs additional addition of essence to adjust the taste, and causes waste of resources of roots, stems, leaves and the like.

[0006] Therefore, the present application provides a Schisandra propinqua beverage and a preparation method and device thereof to solve the above problems. SUMMARY

[0007] The present application aims to provide a Schisandra propinqua beverage and a preparation method and device thereof to solve the above problems in the background art, i.e., the current market only crushes and extracts dry fruits of Schisandra propinqua, which cannot realize the extraction of the whole plant of Schisandra propinqua, the beverage extracted from the dry fruits has a single flavor, lacks natural fragrant substances contained in stems and leaves, needs additional addition of essence to adjust the taste, and causes waste of resources of roots, stems, leaves and the like.

[0008] To achieve the above object, the present application provides the following technical solutions: a short-stalked acanthopanax beverage and its preparation method and device, comprising a short-stalked acanthopanax whole plant mixed extract, a composite natural sweetener, a composite natural acidity regulator, a plant-derived stabilizer and deionized water, wherein the short-stalked acanthopanax whole plant mixed extract is obtained by mixing the roots, stems, leaves and fruits of short-stalked acanthopanax in a weight ratio of 3:2:2:3 and then performing gradient extraction, and the total content of acanthopanax saponins is ≥6 mg / 100 ml and the content of flavonoids is ≥4 mg / 100 ml.

[0009] Preferably, the composite natural sweetener is a mixture of honey and stevioside in a weight ratio of 5:1; the composite natural acidity regulator is composed of malic acid and citric acid in a weight ratio of 2:1; and the plant-derived stabilizer is a mixture of pectin and sodium alginate in a weight ratio of 3:2.

[0010] The composite natural sweetener is a mixture of honey and stevioside, providing natural sweetness; the composite natural acidity regulator is a mixture of malic acid and citric acid, adjusting the acidity and alkalinity of the beverage; and the plant-derived stabilizer is a mixture of pectin and sodium alginate, improving the stability of the beverage system and preventing stratification and precipitation.

[0011] The preparation method of the short-stalked acanthopanax beverage comprises the following steps:

[0012] Step one, gradient pretreatment: the roots and stems of short-stalked acanthopanax are cut into slices with a thickness of 3-5 mm, the leaves are crushed to a particle size of 0.5-1 cm, and the fruits are crushed after removing the seeds; after mixing, the mixture is subjected to a cycle of freezing at -5℃ for 2 hours and thawing at 30℃ for 2 times, and then low-temperature drying is performed until the water content is 18-22%;

[0013] Step two, two-phase extraction: first, ultrasonic-assisted water extraction is performed for 30 minutes at 30-40 kHz, with a solid-liquid ratio of 1:10, and then ethanol is added to make the system concentration reach 50%, and the extraction is continued for 45 minutes, and the two extraction solutions are combined;

[0014] Step three, membrane separation and concentration: the extraction solution is first filtered through a 200-mesh filter, and then filtered through a 0.22-μm ceramic membrane, and the filtrate is concentrated to 1 / 7 of the original volume by using a reverse osmosis membrane;

[0015] Step four, synergistic blending: the composite natural sweetener, the composite natural acidity regulator, the plant-derived stabilizer and deionized water are sequentially added to the concentrated solution, and stirring is performed at 40℃ for 20 minutes until uniform;

[0016] Step five, sterilization and packaging: the blended beverage is subjected to high-temperature instantaneous sterilization at 115-125℃ for 8-12 seconds, and then filled into a packaging container in a sterile environment.

[0017] Preferably, in the gradient pretreatment, the freeze-thaw cycle treatment can destroy the cell wall structure of the raw material, thereby increasing the dissolution rate of the effective components by more than 15%.

[0018] Using the above technical solution, the freeze-thaw cycle in the gradient pretreatment destroys the cell wall structure of the Acanthopanax senticosus raw material through thermal expansion and contraction, making the active ingredients in the cells easier to dissolve and improving the extraction efficiency.

[0019] Preferably, in the biphasic extraction process, the combination of ultrasonic-assisted water extraction and alcohol extraction can simultaneously enrich water-soluble and alcohol-soluble active ingredients, increasing the total active ingredient content by 20% compared to a single extraction method.

[0020] Using the above technical solution, in the biphasic extraction, water-soluble components are first obtained by ultrasound-assisted water extraction, and then alcohol-soluble components are enriched by alcohol extraction. The combination of the two methods achieves comprehensive extraction of active ingredients and avoids component loss caused by single extraction.

[0021] Preferably, in the membrane separation and concentration step, ceramic membrane filtration can retain impurities with a molecular weight ≥5000Da while retaining small molecule active ingredients, and reverse osmosis concentration can avoid the damage of heat-sensitive components to high temperature.

[0022] Using the above technical solution, in the membrane separation and concentration step, a 200-mesh filter and a ceramic membrane filter remove large molecular impurities while retaining small molecular active ingredients; the reverse osmosis membrane concentration is carried out at a low temperature to avoid the damage of heat-sensitive ingredients by high temperature and maintain the efficacy of the beverage.

[0023] Preferably, in the preparation method of the Acanthopanax senticosus beverage, 0.5-2% of medicinal and edible extracts, such as wolfberry polysaccharide and jujube seed saponin, are added to form a synergistic effect with the active ingredients of Acanthopanax senticosus. Among them, when the weight ratio of wolfberry polysaccharide to Acanthopanax senticosus glycoside is 1:2, the anti-fatigue effect is most significantly enhanced.

[0024] By adopting the above technical solution, adding medicinal and edible extracts, such as wolfberry polysaccharides and jujube seed saponins, can work synergistically with the active ingredients of Acanthopanax senticosus to enhance the function of the beverage, such as anti-fatigue. In particular, a specific ratio of wolfberry polysaccharides and Acanthopanax senticosus glycosides can maximize the efficacy.

[0025] A preparation device for a short-stemmed Acanthopanax senticosus beverage includes a base and a mixing tank. A first support plate and a second support plate are respectively installed on the upper left and right sides of the base, and a mixing tank is disposed between the first support plate and the second support plate. A stirring mechanism is installed inside the mixing tank. A first connecting shaft and a second connecting shaft are respectively installed on the left and right sides of the mixing tank. The first connecting shaft is rotatably connected to the first support plate, and the right side of the second connecting shaft is connected to the second support plate through a bearing.

[0026] A cam is provided on the left side of the first support plate, and a connecting strip is hinged to the cam. A groove is provided on the left side of the first support plate, and a worm gear assembly is installed inside the groove through a bearing seat. A worm assembly is provided below the worm gear assembly, and a connecting column is installed on the worm gear assembly.

[0027] Preferably, a feed inlet is installed at the top of the mixing tank, and a discharge outlet is installed at the bottom of the mixing tank. A control valve is installed on the discharge outlet. A first servo motor is installed on the upper surface of the mixing tank, and the lower part of the first servo motor is connected to the stirring mechanism through an output shaft.

[0028] Using the above technical solution, the raw materials are added to the mixing tank through the inlet, and the first servo motor drives the stirring mechanism to rotate and mix the materials; after mixing, the beverage is discharged through the outlet and control valve, thus realizing the automation of the mixing process.

[0029] Preferably, the cam is connected to the first connecting shaft, the connecting column is hinged to the connecting bar, the connecting column is located at a non-center position of the worm gear assembly, the worm gear assembly and the worm assembly mesh with each other, the worm assembly is connected to the output shaft end of the second servo motor, and the second servo motor is fixed to the front surface of the first support plate.

[0030] Using the above technical solution, the second servo motor drives the worm gear assembly to rotate, which in turn drives the worm wheel assembly to rotate. The eccentrically mounted connecting column pushes the cam and the first connecting shaft to rotate through the connecting strip, causing the mixing tank to shake and enhancing the uniformity of mixing. At the same time, the second servo motor can also be replaced by a hand crank.

[0031] Compared with the prior art, the beneficial effects of the present invention are: the short-stemmed Acanthopanax beverage and its preparation method and apparatus:

[0032] 1. Make full use of raw materials to enhance the flavor and functionality of beverages.

[0033] It uses the whole plant of Acanthopanax senticosus – roots, stems, leaves, and fruits – extracted in a specific ratio to retain the natural components of each part, without the need for additional fragrances, resulting in a more natural flavor; the whole plant mixed extract has the standard content of eleutherococcus glycosides and flavonoids, and also has anti-fatigue effects, avoiding the waste of root, stem, and leaf resources;

[0034] 2. Optimize the extraction process to improve the utilization rate of active ingredients.

[0035] Gradient pretreatment freeze-thaw cycle breaks down the cell walls of raw materials, biphasic extraction simultaneously enriches water-soluble and alcohol-soluble components, membrane separation concentration retains small molecule active ingredients and avoids high temperature damage, the total active ingredient content is significantly improved compared with single extraction method, ensuring the efficacy of beverage;

[0036] 3. Scientifically formulated to ensure beverage stability and taste.

[0037] Complex natural sweeteners: honey + steviol glycosides; acidity regulators: malic acid + citric acid, combined for a harmonious and natural taste; plant-derived stabilizers prevent the beverage from separating and settling, solving the problem of instability in functional beverages and extending shelf life;

[0038] 4. The preparation equipment is highly efficient, improving the uniformity of mixing and production efficiency.

[0039] The mixing tank uses a rotating stirring mechanism to mix materials, and the tilting and shaking structure driven by the worm gear assembly and worm shaft assembly enhances the uniformity of material mixing. Attached Figure Description

[0040] Figure 1 This is a schematic diagram of the preparation process of the present invention;

[0041] Figure 2 This is a schematic diagram of the overall main structure of the present invention;

[0042] Figure 3 This is a schematic diagram of the overall left-side structure of the present invention;

[0043] Figure 4 For the present invention Figure 3 Enlarged structural diagram at point A in the middle;

[0044] Figure 5 This is a schematic diagram of the internal structure of the mixing tank of the present invention.

[0045] In the diagram: 1. Base; 2. First support plate; 3. Second support plate; 4. Mixing tank; 5. First connecting shaft; 6. Second connecting shaft; 7. Bearing component; 8. First servo motor; 9. Feed inlet; 10. Stirring mechanism; 11. Discharge outlet; 12. Control valve; 13. Cam; 14. Connecting bar; 15. Groove; 16. Worm gear assembly; 17. Worm assembly; 18. Connecting column; 19. Second servo motor. Detailed Implementation

[0046] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0047] Please see Figures 1-5This invention provides a technical solution: a beverage made from Acanthopanax senticosus and its preparation method and apparatus, comprising a whole plant mixed extract of Acanthopanax senticosus, a compound natural sweetener, a compound natural acidity regulator, a plant-derived stabilizer, and deionized water. The whole plant mixed extract of Acanthopanax senticosus is obtained by mixing the roots, stems, leaves, and fruits of Acanthopanax senticosus in a weight ratio of 3:2:2:3 and then performing a gradient extraction process. The total content of Acanthopanax senticosus glycosides is ≥6mg / 100ml, and the content of flavonoids is ≥4mg / 100ml.

[0048] The compound natural sweetener is a blend of honey and steviol glycosides in a 5:1 weight ratio; the compound natural acidity regulator is composed of malic acid and citric acid in a 2:1 weight ratio; the plant-derived stabilizer is a blend of pectin and sodium alginate in a 3:2 weight ratio; the compound natural sweetener, a blend of honey and steviol glycosides, provides natural sweetness; the compound natural acidity regulator, a combination of malic acid and citric acid, adjusts the pH of the beverage; and the plant-derived stabilizer, a blend of pectin and sodium alginate, enhances the stability of the beverage system and prevents stratification and sedimentation.

[0049] The preparation method of Acanthopanax senticosus beverage includes the following steps:

[0050] Step 1: Gradient pretreatment: Slice the roots and stems of Acanthopanax senticosus to a thickness of 3-5 mm, crush the leaves to a particle size of 0.5-1 cm, and crush the fruits after removing the pits; after mixing, perform a cycle of freezing at -5℃ for 2 hours and thawing at 30℃ twice, and then dry at low temperature to a moisture content of 18-22%;

[0051] Step 2, biphasic extraction: First, use 30-40kHz ultrasonic-assisted water extraction for 30 minutes, with a material-to-liquid ratio of 1:10. Then, add ethanol to make the system concentration reach 50%, and continue extraction for 45 minutes. Combine the two extracts.

[0052] Step 3, Membrane separation and concentration: The extract is first filtered through a 200-mesh filter, and then through a 0.22μm ceramic membrane. The filtrate is concentrated to 1 / 7 of its original volume using a reverse osmosis membrane.

[0053] Step 4, Co-blending: Add compound natural sweetener, compound natural acidity regulator, plant-derived stabilizer and deionized water to the concentrate in sequence, and stir at 40°C for 20 minutes until homogeneous;

[0054] Step 5, Sterilization and Packaging: The prepared beverage is sterilized at 115-125℃ for 8-12 seconds, and then filled into packaging containers in a sterile environment.

[0055] In gradient pretreatment, the freeze-thaw cycle can disrupt the cell wall structure of the raw material, increasing the dissolution rate of active ingredients by more than 15%. The freeze-thaw cycle in gradient pretreatment disrupts the cell wall structure of Acanthopanax senticosus through thermal expansion and contraction, making the active ingredients in the cells easier to dissolve and improving the extraction efficiency.

[0056] In the biphasic extraction process, the combination of ultrasound-assisted water extraction and alcohol extraction can simultaneously enrich both water-soluble and alcohol-soluble active ingredients, increasing the total active ingredient content by 20% compared to single extraction methods. In biphasic extraction, water-soluble ingredients are first obtained through ultrasound-assisted water extraction, and then alcohol-soluble ingredients are enriched through alcohol extraction. The combination of the two methods achieves comprehensive extraction of active ingredients, avoiding the loss of ingredients caused by single extraction.

[0057] In the membrane separation and concentration step, ceramic membrane filtration can remove impurities with a molecular weight ≥5000Da while retaining small molecule active ingredients. Reverse osmosis concentration can avoid the damage of heat-sensitive components caused by high temperature. In the membrane separation and concentration step, 200-mesh filter and ceramic membrane filtration remove large molecule impurities while retaining small molecule active ingredients. Reverse osmosis membrane concentration is carried out at low temperature to avoid the damage of heat-sensitive components caused by high temperature and maintain the efficacy of the beverage.

[0058] The preparation method of Acanthopanax senticosus beverage involves adding 0.5-2% of medicinal and edible extracts, such as Lycium barbarum polysaccharides and jujube seed saponins, to create a synergistic effect with the active ingredients of Acanthopanax senticosus. The anti-fatigue effect is most significantly enhanced when the weight ratio of Lycium barbarum polysaccharides to Acanthopanax senticosus glycosides is 1:2. The addition of medicinal and edible extracts, such as Lycium barbarum polysaccharides and jujube seed saponins, enhances the beverage's functions, such as anti-fatigue, by working synergistically with the active ingredients of Acanthopanax senticosus. A specific ratio of Lycium barbarum polysaccharides and Acanthopanax senticosus glycosides can maximize the efficacy.

[0059] A preparation device for a short-stemmed Acanthopanax senticosus beverage includes a base 1 and a mixing tank 4. A first support plate 2 and a second support plate 3 are respectively installed on the upper left and right sides of the base 1, and the mixing tank 4 is arranged between the first support plate 2 and the second support plate 3. A feed inlet 9 is installed on the upper part of the mixing tank 4, and a discharge outlet 11 is installed on the lower part of the mixing tank 4. A control valve 12 is installed on the discharge outlet 11. A first servo motor 8 is installed on the upper surface of the mixing tank 4. The lower part of the first servo motor 8 is connected to a stirring mechanism 10 through an output shaft. Raw materials are added to the mixing tank 4 through the feed inlet 9. The first servo motor 8 drives the stirring mechanism 10 to rotate and mix the materials. After mixing, the beverage is discharged through the discharge outlet 11 and the control valve 12, realizing the automation of the mixing process. The stirring mechanism 10 is installed inside the mixing tank 4. A first connecting shaft 5 and a second connecting shaft 6 are respectively installed on the left and right sides of the mixing tank 4. The first connecting shaft 5 is rotatably connected to the first support plate 2, and the right side of the second connecting shaft 6 is connected to the second support plate 3 through a bearing 7.

[0060] A cam 13 is provided on the left side of the first support plate 2, and a connecting bar 14 is hinged to the cam 13. A groove 15 is provided on the left side of the first support plate 2, and a worm gear assembly 16 is installed inside the groove 15 through a bearing seat. A worm assembly 17 is provided below the worm gear assembly 16, and a connecting post 18 is installed on the worm gear assembly 16. The cam 13 is connected to the first connecting shaft 5, and the connecting post 18 is hinged to the connecting bar 14. The connecting post 18 is located at a non-center position of the worm gear assembly 16. The worm gear assembly 16 and the worm assembly 17 mesh with each other. The worm assembly 17 is connected to the output shaft end of the second servo motor 19. The second servo motor 19 is fixed to the front surface of the first support plate 2. The second servo motor 19 drives the worm assembly 17 to rotate, which drives the worm gear assembly 16 to rotate. The eccentrically mounted connecting post 18 pushes the cam 13 and the first connecting shaft 5 to rotate through the connecting bar 14, causing the mixing tank 4 to shake, thereby enhancing the uniformity of mixing. At the same time, the second servo motor 19 can also be replaced by a hand crank.

[0061] Working principle: When using the short-stemmed Acanthopanax beverage and its preparation method and apparatus, firstly, when preparing the short-stemmed Acanthopanax beverage, the roots, stems, leaves and fruits of short-stemmed Acanthopanax are taken in a weight ratio of 3:2:2:3 and subjected to gradient pretreatment: slicing, crushing, freezing at -5℃ for 2 hours and thawing at +30℃ twice, and low-temperature drying to a water content of 18-22%. Then, two-phase extraction is performed. The extract is filtered through a 200-mesh filter and a 0.22μm ceramic membrane, and then concentrated to 1 / 7 of the original volume using a reverse osmosis membrane to obtain a concentrated solution.

[0062] When using the preparation device, the concentrated liquid, compound natural sweetener, compound natural acidity regulator, plant-derived stabilizer, and deionized water are added to the mixing tank 4 through the feed inlet 9. The first servo motor 8 is started, driving the stirring mechanism 10 to stir at 40°C for 20 minutes until uniform. At the same time, the second servo motor 19 is started, and its output shaft drives the worm gear assembly 17 to rotate, meshing with the worm wheel assembly 16 to make it rotate. The eccentrically mounted connecting column 18 pushes the cam 13 and the first connecting shaft 5 to rotate through the connecting strip 14. The mixing tank 4 tilts and shakes with the second connecting shaft 6 as the fulcrum to enhance the uniformity of mixing.

[0063] After preparation, open the control valve 12 on the outlet 11 to discharge the beverage. Perform high-temperature instantaneous sterilization at 115-125℃ for 8-12 seconds, followed by aseptic filling. If medicinal and edible extracts, such as wolfberry polysaccharides, need to be added, they can be added during the synergistic preparation stage to form a synergistic effect with the active ingredients of Acanthopanax senticosus, thereby completing a series of processes. Content not described in detail in this specification belongs to prior art known to those skilled in the art.

[0064] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A beverage containing Acanthopanax senticosus, comprising a whole plant extract of Acanthopanax senticosus, a compound natural sweetener, a compound natural acidity regulator, a plant-derived stabilizer, and deionized water, characterized in that: The whole plant mixed extract of Acanthopanax senticosus is obtained by mixing the roots, stems, leaves and fruits of Acanthopanax senticosus in a weight ratio of 3:2:2:3 and then performing a gradient extraction process. The total content of Acanthopanax senticosus glycosides is ≥6mg / 100ml and the content of flavonoids is ≥4mg / 100ml.

2. The short-stemmed Acanthopanax beverage according to claim 1, characterized in that: The compound natural sweetener is a mixture of honey and steviol glycosides in a weight ratio of 5:1; the compound natural acidity regulator is composed of malic acid and citric acid in a weight ratio of 2:1; and the plant-derived stabilizer is a mixture of pectin and sodium alginate in a weight ratio of 3:

2.

3. A method for preparing a short-stemmed Acanthopanax beverage, characterized in that: The preparation method of the short-stemmed Acanthopanax beverage specifically includes the following steps: Step 1: Gradient pretreatment: Slice the roots and stems of Acanthopanax senticosus to a thickness of 3-5 mm, crush the leaves to a particle size of 0.5-1 cm, and crush the fruits after removing the pits; after mixing, perform a cycle of freezing at -5℃ for 2 hours and thawing at 30℃ twice, and then dry at low temperature to a moisture content of 18-22%; Step 2, biphasic extraction: First, use 30-40kHz ultrasonic-assisted water extraction for 30 minutes, with a material-to-liquid ratio of 1:

10. Then, add ethanol to make the system concentration reach 50%, and continue extraction for 45 minutes. Combine the two extracts. Step 3, Membrane separation and concentration: The extract is first filtered through a 200-mesh filter, and then through a 0.22μm ceramic membrane. The filtrate is concentrated to 1 / 7 of its original volume using a reverse osmosis membrane. Step 4, Co-blending: Add compound natural sweetener, compound natural acidity regulator, plant-derived stabilizer and deionized water to the concentrate in sequence, and stir at 40°C for 20 minutes until homogeneous; Step 5, Sterilization and Packaging: The prepared beverage is sterilized at 115-125℃ for 8-12 seconds, and then filled into packaging containers in a sterile environment.

4. The method for preparing the short-stemmed Acanthopanax beverage according to claim 3, characterized in that: In the gradient pretreatment, the freeze-thaw cycle can destroy the cell wall structure of the raw material, thereby increasing the dissolution rate of the effective components by more than 15%.

5. The method for preparing the short-stemmed Acanthopanax beverage according to claim 3, characterized in that: In the biphasic extraction process, the combination of ultrasonic-assisted water extraction and alcohol extraction can simultaneously enrich water-soluble and alcohol-soluble active ingredients, increasing the total active ingredient content by 20% compared to a single extraction method.

6. The method for preparing the short-stemmed Acanthopanax beverage according to claim 3, characterized in that: In the membrane separation and concentration step, ceramic membrane filtration can retain impurities with a molecular weight ≥5000Da while retaining small molecule active ingredients, and reverse osmosis concentration can avoid the damage of heat-sensitive components to high temperature.

7. The method for preparing the short-stemmed Acanthopanax beverage according to claim 3, characterized in that: The preparation method of the Acanthopanax senticosus beverage involves adding 0.5-2% of medicinal and edible extracts, such as wolfberry polysaccharide and jujube seed saponin, to form a synergistic effect with the active ingredients of Acanthopanax senticosus. The anti-fatigue effect is most significantly enhanced when the weight ratio of wolfberry polysaccharide to Acanthopanax senticosus glycoside is 1:

2.

8. A preparation apparatus for a short-stemmed Acanthopanax senticosus beverage, comprising a base (1) and a mixing tank (4), wherein a first support plate (2) and a second support plate (3) are respectively installed on the upper left and right sides of the base (1), and the mixing tank (4) is disposed between the first support plate (2) and the second support plate (3), characterized in that: The mixing tank (4) is equipped with a stirring mechanism (10). The mixing tank (4) is equipped with a first connecting shaft (5) and a second connecting shaft (6) on its left and right sides respectively. The first connecting shaft (5) is rotatably connected to the first support plate (2). The right side of the second connecting shaft (6) is connected to the second support plate (3) through a bearing (7). A cam (13) is provided on the left side of the first support plate (2), and a connecting strip (14) is hinged on the cam (13). A groove (15) is provided on the left side of the first support plate (2), and a worm gear assembly (16) is installed inside the groove (15) through a bearing seat. A worm gear assembly (17) is provided below the worm gear assembly (16), and a connecting column (18) is installed on the worm gear assembly (16).

9. The apparatus for preparing the Acanthopanax senticosus beverage according to claim 8, characterized in that: The mixing tank (4) has a feed inlet (9) installed on its top and a discharge outlet (11) installed on its bottom. A control valve (12) is installed on the discharge outlet (11). A first servo motor (8) is installed on the upper surface of the mixing tank (4). The lower part of the first servo motor (8) is connected to the stirring mechanism (10) through an output shaft.

10. The apparatus for preparing the short-stemmed Acanthopanax beverage according to claim 8, characterized in that: The cam (13) is connected to the first connecting shaft (5), the connecting column (18) is hinged to the connecting bar (14), the connecting column (18) is located at the non-center position of the worm gear assembly (16), the worm gear assembly (16) and the worm assembly (17) mesh with each other, the worm assembly (17) is connected to the output shaft end of the second servo motor (19), and the second servo motor (19) is fixed on the front surface of the first support plate (2).

Images